Last modified on 31 July 2014, at 22:09

Cookbook:Neapolitan Anchovy Sauce

Neapolitan Anchovy Sauce
Category Sauce recipes
Time 5 - 8 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes

A delicious, creamy sauce, perfect for meat or vegetables.

IngredientsEdit

ProcedureEdit

  1. Wash anchovies in vinegar, bone and pound using a mortar and pestle with fennel and a pinch of cinnamon.
  2. Mix in parsley and marjoram, a squeeze of lemon juice, flour, cream, and the bones of the fish for which you will use this sauce.
  3. Pass through a sieve, add garlic, and boil.

Tips, tricks, and variationsEdit

If the fish you are using is cooked in the oven, add a little of the liquor in which it has been cooked to the sauce. Take out the garlic before serving. Instead of anchovies you may use caviar, pickled tunny, or any other pickled fish.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.